Colorful salad with grated carrots, corn and spring onions

Name: Colorful salad with grated carrots, corn and spring onions
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Eggs; 1 collar Spring onions; 1 TABLESPOON Oil; 1 glass (330 ml; separation weight 190 g) Carrot salad in strips; 1 can(s) (425 ml; 285 g) Vegetable corn; 7-10 Tbsp some salad leaves; 1/2 (250 g) bottle yoghurt dressing; 7-10 Tbsp colourful pepper; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Eggs
1 collar Spring onions
1 TABLESPOON Oil
1 glass (330 ml; separation weight 190 g) Carrot salad in strips
1 can(s) (425 ml; 285 g) Vegetable corn
7-10 Tbsp some salad leaves
1/2 (250 g) bottle yoghurt dressing
7-10 Tbsp colourful pepper
7-10 Tbsp Parsley

Directions

1
Boil the eggs for 10 minutes. Clean and wash the spring onions, cut the lower end into pieces, the rest into rings. Sauté the spring onions briefly in hot oil and let them cool down. Drain carrots and corn.
2
Wash and drain the lettuce leaves. Mix spring onions, corn, carrots and the salad dressing. Rinse, peel and halve the eggs. Line a plate with lettuce leaves, arrange the lettuce and eggs on top.
3
Sprinkle eggs with pepper and garnish with parsley.